Monday, May 20, 2013
Green and Red Beef Teriyaki
So this is the first recipe I have tried or adapted from the magazine First For Women. They used to have these recipes that would be 300 or so ways to prepare pasta - and they just calculate out the combinations that could be generated from choosing one spice from column A and one spice from column B...etc. But I saw this recipe (Teriyaki Beef and Asparagus from May 20, 2013) and it looked really good. I tweaked it a bit. I liked the way it came out - but I want to play with this and will try it again with chicken (I think). Having the noodles is nice - and I used rice noodles. In all honesty, I had the leftovers at lunch the following day with a bit of rooster sauce - and I liked it better. So the base is good to keep playing.
Ingredients (Serves 4):
8 oz Rice noodles
1 tbsp Olive oil
3/4 cup Teriyaki marinade
1/4 cup Beef broth (low-sodium if you have it)
1 tsp Chili-garlic sauce (or Hosin sauce)
1 tsp Corn starch
1 tbsp Peanut oil
1 bunch Asparagus, cut into 2" pieces (top 4-5" only)
1 Green pepper, cut into thin strips
1 Red pepper, cut into thin strips
1 lbs Sirloin steak, sliced 1/4" thick (thinner the better)
1. Prepare rice noodles. Bring a pot of water to boil. Remove from heat and add noodles until all are submerged. After around 5-6 minutes, drain in a colander and add 1 tbsp olive oil and mix (this prevents the noddles from sticking together).
2. Combine teriyaki marinade, broth, chili-garlic sauce and corn starch in a bowl - then set aside.
3. Over medium-high heat, heat 1 tbsp peanut oil and cook vegetables 4 minutes until crisp-tender.
4. Push vegetables to the outside of the pan and add the steak. Cook for 4-5 minutes until done.
5. Add marinade mixture and stir thoroughly for around 30 seconds.
6. Add noodles and cook for around 1-2 minutes.